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Oven Fried Perch

Ingredients
1 Pound fresh perch fillets
1/2 Cup dried bread crumbs
1 Tablespoon butter
1/4 Cup milk
1/2 Teaspoon Thyme
2 Tablespoons parmesan cheese

Combine the bread crumbs, cheese and thyme on a plate. Dip the perch fillets in the milk and roll in the bread crumb mix. Lay the perch in a single layer on a greased baking pan. Drizzle melted butter on the fish. Bake in the oven at 400 degrees for 8 to 10 minutes or until the perch flakes easily with a fork.

Serves 4.

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Pepper Lime Batter

Ingredients
Juice of 3 Limes, squeezed
1 Cup flour
1 Tsp baking powder
Pinch of salt
2 Egg whites
3/4 Cup water
about 2 pounds of fillets.

Pepper to taste
Mix the ingredients well in a bowl ensuring all the lumps have been removed. Pat fish dry before dipping in the batter. Fry until golden brown.

Serve with tartar sauce or lemon wedges
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Blackened Perch Fillets

Ingredients
2 Teaspoons paprika
1 Teaspoon onion powder
1 Teaspoon garlic powder
1/2 Teaspoon cayenne pepper
1/2 Teaspoon black pepper
Non stick cooking spray
2 Tablespoons melted butter
1 Pound of perch fillets

Mix the paprika, onion powder, garlic powder, cayenne pepper, black pepper and white pepper a small bowl and set aside. Heat an iron skillet over high heat. Coat the perch fillets evenly with pepper mix by patting with your hands.

Lightly spray one side of the fillet with cooking spray and put that side of the fillet down on the hot skillet. Pour 1 teaspoon of melted butter on top of the perch fillet. Cook for 1 to 2 minutes per side or until underside looks charred.

Serves 4.

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Beer Batter
Ingredients
1 12 oz can light Beer
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1 cup Flour

Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the fish and shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.